ANJLIANY, M.; NABILAH, T. A.; SYAFUTRI, M. I. Variation of Pectin and Sugar Concentration on The Characteristic of Passion Fruit Gummy Candy. Indonesian Food Science and Technology Journal, [S. l.], v. 6, n. 1, p. 19-26, 2022. DOI: 10.22437/ifstj.v6i1.21295. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/21295. Acesso em: 27 sep. 2024.